Jr. Sous Chef

About the Role
Marriott International is seeking a Jr. Sous Chef to oversee daily kitchen operations. This full-time role involves leading kitchen staff, managing food-related functions, and ensuring high-quality culinary standards are consistently met. The Jr. Sous Chef will contribute to guest and employee satisfaction while adhering to operational budgets.
Key Responsibilities

Manage kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards, and procedures.
Estimate daily production needs weekly and communicate these to kitchen personnel daily.
Assist the Executive Chef with all kitchen operations and food preparation.
Prepare and cook various types of food for regular service, special guests, or functions.
Develop and create new culinary applications, ideas, and products, including artistic contributions.
Assist in determining food presentation and create decorative food displays.
Maintain purchasing, receiving, and food storage standards.
Ensure compliance with food handling, sanitation standards, and all applicable laws and regulations.
Operate and maintain all department equipment, reporting any malfunctions.
Check the quality of raw and cooked food products to ensure standards are met.

Leadership and Team Management

Supervise and coordinate activities of cooks and workers engaged in food preparation.
Lead shifts, personally preparing food items and executing requests based on specifications.
Utilize interpersonal and communication skills to lead, influence, and encourage team members, advocating sound financial/business decision-making.
Foster mutual trust, respect, and cooperation among team members.
Serve as a role model for appropriate behaviors and maintain employee productivity.
Ensure employees understand expectations and parameters, establishing collaborative relationships.
Communicate performance expectations and recognize successful performance.

Customer Service and Goal Attainment

Provide exceptional service to ensure customer satisfaction and retention.
Manage daily operations to meet customer expectations and quality standards.
Interact with guests to obtain feedback on product quality and service levels, addressing problems and complaints.
Achieve and exceed performance, budget, and team goals.
Develop specific goals and plans to prioritize and organize work effectively.
Utilize the Labor Management System for scheduling and tracking employee time and attendance.

Human Resources and Development

Identify developmental needs of others, providing coaching, mentoring, and support to improve knowledge and skills.
Improve service by guiding individuals to understand guest needs, offering feedback and individual coaching.
Participate in the employee performance appraisal process, providing feedback as needed.
Bring issues to the attention of the department manager and Human Resources when necessary.
Train employees in safety procedures.

Qualifications and Experience
Candidates should possess 2-5 years of relevant experience in kitchen operations. The role requires strong culinary talents, leadership capabilities, and a commitment to maintaining high standards of food quality and sanitation. The ability to analyze information, evaluate results, and solve problems is essential.